Even though it’s been 15 years since I first shared this recipe, I still believe the marinade for this Chicken Shawarma is one of the best marinades I’ve ever made. EVER. It’s so good that I find myself using it on everything. This easy chicken shawarma is made with chicken marinated in yogurt, lemon, garlic, and warm spices, then grilled or cooked in a skillet until tender and juicy. Serve it as a wrap, pile it over rice, tuck it into pita, or turn it into a meal prep bowl with plenty of fresh vegetables and tangy yogurt sauce. It’s pure magic, super versatile, and much easier to make at home than you think.
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“This recipe is in my regular rotation of BB recipes. I always chop up the chicken so it gets more marinade up the garlic in the sauce. This time I didn’t have cucumber so I subbed spinach for both that and the lettuce. So good!”
Kelsey
Easy Homemade Chicken Shawarma
Shawarma is a Middle Eastern dish traditionally made from marinated meat that’s slow-roasted on a rotating spit. Lamb is a popular choice, but for my recipe, I use chicken because it’s a more accessible and budget-friendly option. I don’t have a rotating spit at home (and I’m assuming you don’t either!), so my take on this traditional recipe involves marinating the chicken and then cooking it on a grill or in a hot skillet. So while my recipe isn’t technically authentic, it’s an easy option for home cooks to try!
I mix warming spices like cinnamon, nutmeg, and cloves with yogurt, lemon, and garlic, then let the chicken marinate for AT LEAST 4 hours so the flavor has time to really work its way in. That big flavor is what makes this chicken so good for meal prep because you can cook a batch once and use it all week to make sandwiches, rice bowls, salads, or whatever you like. I even use the marinade in my roasted potato wedges with shawarma sauce recipe. So good!
Recipe Success Tips
- Chicken breasts and thighs both work. I used 2 large chicken breasts as that’s what I had to hand, but chicken thighs will also work (and are usually cheaper!). The fattiness of the thighs will make the chicken taste a little more like the traditional rotisserie version, too. The marinade will work for about 4-6 boneless, skinless chicken thighs.
- Give the chicken time in the marinade. Four hours is the minimum I’d recommend here, but overnight is even better if you’re planning ahead. The yogurt, lemon, garlic, and spices need time to season the chicken all the way through, but I wouldn’t push it past 24 hours since the lemon can start making the texture of the chicken too soft.
- Slice the chicken before marinating for extra flavor. You can marinate the chicken breasts whole, but slicing them into strips first gives the marinade more surface area to cover. It also helps the chicken cook faster and makes it easier to use in wraps, bowls, salads, and meal prep boxes after!
- Get the grill or skillet nice and hot. Shawarma is traditionally cooked on a rotating spit, so a hot grill or skillet helps recreate some of those browned, lightly charred edges at home. Let the chicken cook long enough to get color before flipping! If you’re using a skillet, cook the chicken in batches if needed so the pieces have room to brown nicely.
- Don’t skip the final rest. Let the chicken rest for a few minutes after cooking so the juices redistribute back into the meat. I also like to spoon any juices from the plate back over the sliced chicken because there’s so much flavor there!
Chicken Shawarma Recipe
Cost $10.05 recipe / $2.51 serving
Ingredients
CHICKEN & MARINADE
- 2 large chicken breasts (1.25 lbs, $3.21*)
- ½ cup plain Greek yogurt ($0.52)
- 1 Tbsp lemon juice ($0.04)
- 1 Tbsp garlic (minced, (3 cloves) $0.18)
- ½ tsp ground cinnamon ($0.04)
- ½ tsp dried oregano ($0.07)
- ½ tsp salt ($0.01)
- ¼ tsp ground nutmeg ($0.03)
- ¼ tsp ground cloves ($0.03)
YOGURT SAUCE (optional)
- ¾ cup plain Greek yogurt ($0.78)
- ¼ tsp garlic (minced, (1 clove) $0.06)
- ¼ tsp dried dill ($0.03)
- ¼ tsp salt ($0.01)
SANDWICH (optional)
- ½ head romaine lettuce (washed, dried & chopped, $1.07)
- ½ medium cucumber (sliced, $0.38)
- 2 medium Roma tomatoes (sliced, $0.64)
- ¼ red onion (sliced, $0.31)
- 4 naan (or pita or flatbread, $2.64**)
Video
Instructions
- Gather all of your ingredients.
- In a small bowl, combine the ingredients for the marinade (½ cup plain Greek yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and ground cloves). Stir to combine.
- Slice chicken breasts into 1-inch-thick strips before marinating to maximize the flavor.
- Add chicken to a gallon ziptop bag or to a medium mixing bowl. Pour in the marinade and toss to cover the chicken. Make sure it’s coated well. Then, cover and refrigerate for 4-24 hours.
- If you're making the yogurt sauce (optional), you can prepare it while the chicken marinates. Combine the ¾ cup plain Greek yogurt with the garlic, dill, and salt. Cover and refrigerate until ready to use.
- Preheat your grill. After marinating the chicken, grill until cooked through (I use an indoor tabletop grill; the total amount of time it'll take to cook will vary from grill to grill). Flip after 7 minutes.***
- Check the internal temperature of the chicken before removing it from the grill; it must read at least 160℉. It'll reach a safe temperature of 165℉ after it’s removed from the grill and rested for a few minutes, covered with foil on a clean plate. Once rested, the chicken is ready to use!
- If you want to make a wrap sandwich (optional), spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can also wrap the sandwich in foil or parchment paper to help it stay closed as you eat.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Chicken Shawarma Step-by-Step Photos
Gather the chicken shawarma ingredients: You’ll need ½ cup plain Greek yogurt, 1 Tbsp lemon juice, 1 Tbsp minced garlic, ½ tsp cinnamon, ½ tsp dried oregano, ½ tsp salt, ¼ tsp ground nutmeg, ¼ tsp ground cloves, and 2 large chicken breasts (1.25 lbs).
Gather the wrap ingredients (optional): If you’re turning this chicken into a wrap, you’ll also need ½ head romaine lettuce, ½ medium cucumber, 2 medium roma tomatoes, ¼ red onion, and 4 naan (or pita or flatbread).
Gather the yogurt sauce ingredients (optional): The yogurt sauce I use in this recipe is for more than just wraps. It elevates this chicken shawarma however you choose to serve it! It’s optional, but if you want to make it, you’ll need ¾ cup plain Greek yogurt, ¼ tsp minced garlic, ¼ tsp dried dill, and ¼ tsp salt.
Make the marinade: Add ½ cup plain Greek yogurt, 1 Tbsp lemon juice, 1 Tbsp minced garlic, ½ tsp cinnamon, ½ tsp dried oregano, ½ tsp salt, ¼ tsp nutmeg, and ¼ tsp ground cloves to a small bowl. Mix until smooth and well combined.
Slice the chicken: I like to slice the chicken into 1-inch thick strips before marinating to allow more flavor to permeate the chicken. You can also leave the chicken whole if preferred and slice it after cooking, though it’ll take longer for the chicken to cook through if left whole.
Marinate the chicken: Place the sliced chicken in a gallon-sized ziptop bag or medium mixing bowl, and cover in the marinade. Make sure the chicken is coated well. Close the bag (or cover the bowl) and refrigerate for 4-24 hours.
Make the yogurt sauce (if using): While you wait for the chicken to marinate, you can make the herby yogurt sauce. Add ¾ cup plain Greek yogurt, ¼ tsp minced garlic, ¼ tsp dried dill, and ¼ tsp salt to a mixing bowl. Mix to combine and then store the sauce in the fridge until you’re ready to use it.
Cook the chicken: Once the chicken has marinated for at least 4 hours, grill until the chicken is cooked through. (I’m using the Ninja Sizzle Indoor Smokeless Grill. The total amount of time it’ll take to cook will vary from grill to grill). You can also cook it in a skillet on the stovetop.
Flip the chicken after 7 minutes, unless you’re using a grill with a lid that cooks it evenly from both sides, like a George Foreman grill. If using a skillet, let the chicken cook long enough to get some nice browning before flipping.
Rest and slice the chicken: The chicken is done once it has noticeable grill marks or golden browning on the outside, the juices run clear, and it’s no longer pink on the inside. If you’ve got a meat thermometer handy, you’re aiming for 160°F right in the thickest part. After it’s cooked, cover with foil and let the chicken rest for a few minutes so the juices redistribute and the internal temperature can rise to 165°F. I like to spoon any juices from the plate back over the sliced chicken because there’s so much flavor there.
Now your homemade chicken shawarma is ready to use in wraps, sandwiches, salads, or meal-prep lunches for the week!
Make the wraps, optional: If you’re making the wrap sandwiches, spread the yogurt sauce on your chosen bread, such as naan, pita, or flatbread. Then top it with the chicken, lettuce, cucumber, tomato, and red onion. Roll the wrap closed.
You can also wrap it in foil or parchment paper to help it stay closed as you eat.
Serving Suggestions
I made this grilled chicken shawarma with the sole intention of making sandwich wraps, but then I started topping salads with it and eventually just snacked on the chicken plain. It’s just that good. I even divided the ingredient list in case you want to use the marinade for something else because even if you don’t want the wrap, you NEED to at least make the chicken.
Chicken Shawarma Wrap
If you want to make the classic wrap version, spread some of the yogurt sauce over 1 naan, pita, or flatbread, then top it with a few slices of chicken, chopped romaine, sliced cucumber, tomato, and a little red onion. Roll it up tightly and, if you want, wrap it in foil or parchment paper to help hold everything together while you eat. It’s fresh, filling, and probably the closest thing to takeout-style shawarma you can make at home for way less.
Other Ways to Serve Chicken Shawarma
- Chicken shawarma plate: Serve the sliced chicken on a plate with rice or flatbread, yogurt sauce, and a simple mix of cucumber, tomato, and red onion. Add a scoop of cauliflower tabbouleh, couscous, or a few grilled vegetables to make it feel like a full spread!
- Salad: Pile the chicken over chopped romaine with cucumber, tomato, and red onion, then drizzle with the yogurt sauce.
- Pita: Instead of rolling a full wrap, tuck the chicken into pita pockets with lettuce, cucumber, tomato, red onion, and sauce. It’s a little less fussy than wrapping everything up, and it makes an easy lunch or quick weeknight dinner.
- Bowl meal: Layer the chicken into a bowl with rice, couscous, or quinoa, plus fresh veggies and a spoonful of the yogurt sauce. I think this is one of the best ways to use it for meal prep because everything can be stored separately and assembled as needed.
- Takeout-style: If I’m leaning even more into the takeout vibe, I’ll serve the chicken in a wrap with air fryer French fries and a big side of yogurt sauce or tzatziki. It’s simple, fun, and very hard to complain about.
Meal Prep it!
This chicken shawarma keeps well for 3-4 days, making it perfect for easy meal-prep lunches. You can eat the chicken cold, especially in wraps and salads, or quickly reheat it in the microwave or in a skillet on the stovetop if you’re serving it with rice, pita, or veggies. As you can see in the photo below, the wraps can be fully assembled ahead of time, while salads, dips, and sides can be packed into separate compartments to keep everything fresh and easy to grab.
Here are some of my favorite meal prep options for this chicken:
- Meal prep box 1: Make a wrap with naan, pita, or flatbread, and pack it with a side of my creamy cucumber salad. Enjoy cold for an easy grab-and-go lunch over summer!
- Meal prep box 2: Chop the chicken and serve it over the same veggies used in the wrap variation above, including romaine, cucumber, tomato, and red onion. Pack pita wedges and white bean hummus in separate compartments for a filling lunch with lots of texture.
- Meal prep box 3: Keep the chopped chicken, salad, and hummus the same as the previous box, but swap the pita for cucumber sticks. This is my go-to when I want something lighter (it also happens to be gluten-free), and the whole box stays fresh and crunchy.
- Meal prep box 4: Pair an assembled wrap with our summer lentil salad for a hearty lunch with plenty of protein and fresh vegetables. The lentil salad is a GREAT make-ahead side because it holds up really well in the fridge.
Storage Instructions
Leftover cooked shawarma chicken can be stored in an airtight container in the refrigerator for 3-4 days. If you’ve made the yogurt sauce, keep it stored in the refrigerator for up to 4 days. For the freshest texture, keep the chicken, sauce, salad veggies, pita, naan, or flatbread separate when possible, then assemble when ready to eat.
Reheating
You can eat the chicken cold in wraps and salads, or reheat it quickly in the microwave, on the grill, or in a skillet on the stovetop until warmed through (165°F internally). If reheating in a skillet, add a tiny splash of water to keep it from drying out.
Freezer
You can freeze the cooked and cooled chicken in an airtight freezer-safe container for up to 3 months. Freeze the chicken on its own without the sauce, veggies, or bread. Thaw overnight in the refrigerator, then reheat in the microwave, on the grill, or on the stovetop until hot.
You can also freeze the uncooked chicken in the marinade for up to 3 months. Thaw overnight in the refrigerator and cook as directed.
Try These Other Middle-Eastern Inspired Recipes Next!
- This easy Homemade Falafel skips deep frying and uses a skillet instead, so you still get golden, crispy edges with less fuss!
- I love meal prepping these Beef Kofta Meatballs with Roasted Vegetables because the rice, veggies, and meatballs pack up so easily.
- My Quinoa Tabbouleh swaps bulgur for easy-to-find quinoa while keeping the fresh lemon, parsley, cucumber, and tomato flavor!
More Popular Chicken Recipes
Our Chicken Shawarma recipe was originally published 6/22/11. It was retested, reworked, and republished to be better than ever 6/24/26.
made this for dinner last night, and it was sooooo good. I served it with tzatziki because I have it on hand, cukes, tomatoes, and pickled red onions, and store bought naan. It was so nummy that I forgot all about the lettuce in the fridge for it. It will make really good leftovers for our 1 year old for lunch today
Made this and served with homemade naan. The marinade was amazing! Didn’t have cloves, so substituted a pinch of garam masala.
I used chicken thighs and cooked in my cast iron because no grill and it was perfect. Served with flat bread, whole roasted cauliflower, and yogurt.
My husband and I are obsessed with this and keep it in our regular rotation. The garlic sauce is my husband’s favorite. I was skeptical at first (cinnamon? In CHICKEN?) but it really works and is so flavorful. I make mine with the israeli salad recipe from Tori Avey (usually scaled down for portion sizing). We cook it on our panini press (basically a giant George Foreman). This is definitely a winner.
Question, why do you cook the bread in a panni press? To warm, or crisp it?
I have a panni press & like different ideas for using it.
Also, I have a small, 4″ waffle maker & could use it to make heat/crisp small shawarma bread for appetizers.
Hi Joyce, I can only speak for myself but it’s the chicken that I cook in the George Foreman, not the bread. I don’t want to use my grill all the time, and I find that the press does a great job of cooking the chicken through.
Cinnamon and, less often, nutmeg are used in very small quantities in many Middle Eastern meat recipes. I spent years in Saudi Arabia, and can attest that the flavors of this recipe are quite similar to the delicious shwarmas we bought weekly from street vendors. The garlic sauce is sort of a tzatziki minus cucumbers, so no reason not to use cucumber in these sandwiches. Those SA wraps were very simple–seasoned beef, lamb, or chicken cooked on a vertical rotisserie; garlic sauce; and–believe it or not–strips of dill pickle, and sliced red onion. Lebanese shwarmas use pickled turnips instead of the dill pix, and those are really crunchy and delicious. I think the shwarmas we ate those many years ago used sumac or a spice mix with za’atar instead of lemon for the tart flavor. Za’atar is related to oregano–I only remember it used in conjunction with sumac, garlic, and a few other spices.
I just found your page and already it’s a hit! I wish I found it a long time ago. Meals for me are tough I’m not the world’s best cook🙄😬lol also with boys I’m on a budget but need to fill them! Everything I’ve made from your site has been raved about, but these were hands down everyone’s favourite 😍
I dont have a “foreman” so instead I did them stovetop 3 min a side and they were perfect!!!! Amazing thank you
Made this tonight and had to come back and leave a comment–it was delicious! I didn’t have naan or pita in the house (and didn’t want to make it), so I sliced some focaccia we had, drizzled w/ a little olive oil, and grilled them after I finished the chicken. It made for a very messy but delicious open-faced sandwich. Thanks, Beth, for the solid recipes time after time.
Has anyone tried making this with bone in thighs? I supposed I could de-bone them, but it seems like too much extra work for a busy mom…
I have made this before with boneless thighs and it was such a hit. Love it! Many thanks!
You’d need to remove the bone before adding it to the wrap anyway, so I think your best bet is to just debone them before cooking.
Can the chicken be broiled in the oven? No grill…
I would probably do it in a hot skillet instead of the broiler. You’ll have more control over the browning.
This recipe is in my regular rotation of BB recipes. I always chop up the chicken so it gets more marinade up the garlic in the sauce. This time I didn’t have cucumber so I subbed spinach for both that and the lettuce. So good!
This is one of my favorite recipes of yours! I’m about to pop out a baby and trying to do some freezer prep– think this would freeze okay or would the yogurt do something weird? I can’t decide.
Thanks!
Hmm, I’m actually not sure how the yogurt would react to freezing and thawing, but the vegetables will definitely be a problem. The water in the plant cells will freeze and burst the cell walls, so they’ll get limp and watery upon thawing.
Honestly I am floored by how good and authentic this tastes. I’m trying to save money by not eating out so much, and now I won’t have to worry when I crave some chicken shawarma! Couple things to try if you’re looking for variation — instead of the yogurt sauce, try mixing fresh minced garlic with mayo and using that instead, and topping a naan bread with the chicken, sauce, and thinish sliced baby dill pickles. Not as healthy, but a family favorite!
Will try this
My thirteen year old loved it and ensured there were no leftovers of your naan bread or this chicken recipe.
This is a great recipe, it would be great to see Beth update it with new photos and the slight adjustments she sometimes makes to old recipes! ;)
This one is definitely on my list! ;)
This is by far the BEST recipe I have tried from Pinterest. I’ve made this so many times that I can’t count. I was just coming back on for the recipe to marinate the chicken for tonight’s dinner. My family loves this so much! I like to serve it with your yougurt sauce and a side salad of tomato and cucumber tossed with a little vinegar and oil, topped with feta if we have it. Sometimes we do your naan or without when cutting carbs, which is great for keto! Love, love, love this, thank you!!